this post was submitted on 20 Aug 2026
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Fair enough but when I worked in the restaurant industry, a periodic visit/inspection from the FDA warned us NOT to defrost sealed plastic packaged food in hot/warm water because something something bacterial growth.
Because people might forget about it and not know how long it's been in the danger zone.
It's fine to do at home, as long as you don't do the same and poison yourself.
It basically comes down to: are you as capable as a moderately intelligent child?
Ok was the food laying around after defrosting?
Or what was the logic here?
You're supposed to defrost food in the fridge at ~4°C, because the warmer it gets, the more the bacteries are gonna reproduce.
I mean yeah but are you not defrosting and then immediately cooking it anyway (at least at home)?
I put it in middle of the tap temperature water and wait untill it gets soft and then just bam!, straight into the pan.
Ofc it's ok for a personnal usage, but here @CalypsoGirl@lemmy.today said she worked in the industry